Automating the world of pizza making

Now the robots are coming for the pizza makers

First they came for the pizza makers.

Alex Garden, a former head of production of online game developer Zynga, is the co-founder of Zume. His company is automating pizza making.

“It’s going to be a long time before machines can do everything people can do, probably not in my lifetime,” he tells Bloomberg.

Pizza making though isn’t already untouched by automation. A visit to the local Pizza Hut or Domino’s shows how the process is already standardised and partly automated at many fast food chains.

Like coffee making, the machines are supplanting many skilled tasks and service industry jobs that were once thought to be beyond automation. The nature of work is changing and in turn invalidating many of the assumptions about employment held by policy makers.

Those with a 1980s view on how service sector industries will be the drivers of employment may have to reconsider their theories.

Zume and Gaden may have some way until they fully automate the pizza supply chain, but humans will increasingly be a smaller part of it.

Why websites are important to small business

Having an up to date website makes good business sense and reduces legal risk

Imagine you were overcharged by four dollars for a home delivered Chinese meal. Would you harrass the restaurateur and demand extra payments?  The story of Ben Edelman and Boston’s Sichuan Gardens Chinese restaurant illustrates the importance of a business having an up to date website.

Boston.com describes the saga of when Edelman ordered a delivery of $53 worth of Chinese food, on checking the bill he found he had been charged four dollars more than the restaurant’s website indicated.

Edelman, an associate professor at Harvard Business School, didn’t take this injustice lying down; he contacted the restaurant and when the proprietor, Ran Duan, admitted the prices on the website were out of date Edelman demanded twelve dollars — in line with the typical damages awarded against overcharging businesses under Massachusetts state law.

Update: Since posting this, Ben Edelman has apoligised to Ran Duan and Sichuan Gardens.

Keeping things current

While the matter between Edelman and the Sichuan Gardens remains unresolved the dispute illustrates why it is so important for small businesses to keep their website current.

At least Sichuan Gardens has a website as many Australian hospitality establishments don’t bother and, when they do, often neglect the basics like opening hours, location, telephone number and other contact details. It costs business as potential customers can’t find them.

To be fair to Ben Edelman many of us who’d been overcharged four dollars would probably not bother contacting the restaurant, we’d be more likely to order from someone else next time we felt like having Chinese delivered. At least the professor let the establishment know they had a problem.

For those restaurants and cafes who do have a website, often the menus or rates are out of date and are in formats — usually PDF documents — that can’t be indexed by Google, meaning potential customers searching the web for ‘braised fish fillets with and Napa cabbage with roasted chili’ might be missing out. Menus should be on the site as their own web page in HTML format that search engines can read.

Once a menu is published on a website, it’s necessary to keep it up to date. Having out of date prices on menus is just as much a breach of Australian consumer laws as it is in Massachusetts, so there’s legal aspects to having current information on the site as well.

Losing customers

Probably the biggest risk for most restaurants and cafes though is lost business because those potential customers can’t find you. Wasting hours arguing with angry customers like Ben Edelman is also a genuine cost to the business as well.

With most proprietors and managers in the hospitality industry being chronically short of time, it’s essential websites are easy for staff to access and update; the days of complex updating tools or paying your web guy a couple of hundred dollars every time you want to change a page are long gone. Systems like WordPress, Blogger or Wix offer free services which are adequate for getting the basics up on line quickly.

Social media listing are important too, with most customers searching on their smartphones for venues; having a basic Google My Business page and a Facebook listing are the least you can do to help your customers find your establishment.

Ultimately none of us want fights with our customers, so letting them know who you and what you charge is plain good business sense. With so many other businesses not having a basic web presence also gives you the advantage over the competition.

Tipping and mobile payments

During the recent switch over to chip and pin payments, many in the restaurant industry feared that tips would fall and waitstaff would lose jobs, the reality is somewhat different claims PayPal.

This post is the second in a series of four sponsored stories brought to you by Nuffnang.

During the recent switch over to chip and pin payments, many in the restaurant industry feared that tips would fall and waitstaff would lose jobs, the reality is somewhat different claims PayPal.

Last week I had the opportunity to tour the PayPal Innovation Centre in San Jose where they showed off the work they are doing in the retail and hospitality industries to change payment systems.

One of the products they showed was their Pay At Table app that integrates into a café or restaurant’s point of sale system and allows customers to pay their bills immediately.

The immediate reaction to this has been resistance from restaurant managers who were worried customers to skip without paying. For waitstaff, the worry was they could be replaced by an app.

It turns out the technology has had a different effect, the productivity of floor staff in the establishments where the app has been trialled has improved substantially.

“In a typical café it takes around ten minutes to get the check,” says the lead demonstrator of the Innovation Center, Michael Chaplin. “We find that freeing waitstaff up to help customers and letting them pay their bills faster means everybody is happier.”

With that ten minute per table improvement, management have found customers’ satisfaction has improved and the waitstaff have seen tips improve – partly because diners are happy and also because the tipping is integrated into the payment, calculating an appropriate gratuity is always a hassle in the United States.

That ease of payment from mobile phone and table apps is rolling across industries, it’s not just limited to the hospitality sector. Increasingly these technologies are being used by tradespeople, retailers and across the service industries

Increased productivity is more than just saving money and reducing staff numbers, it’s about giving the customer a more seamless and easy experience.

All business need to think carefully about how they can use technology to improve their service and increase revenues.

Everyone is a critic on the internet

Business owners need to stop being so defensive about what their customers say on social media

“Everyone’s a critic” is the old saying. Today this is truer than ever as anyone can post a review online.

One of the notable things about business in the internet age is how sensitive people are to criticism.

A good example of this is a story going around the web this week of a Dallas chef, John Tesar, who had a magnificent breakdown over a review of his restaurant in the local newspaper.

This set off a chain of claims and counterclaims including some truly bizarre pieces on various blogs about ‘chefs winning the war against critics.’

Probably the strangest thing with this whole debacle is the review by Leslie Brenner in the Dallas Morning News is actually quite constructive and certainly no AA Gill style demolition of the establishment.

This silly little spat illustrates how business people, not just temperamental chefs, have glass jaws. Another story going around the web this week is of Union Street Guest House in Hudson, New York, that fines guests for bad reviews

Tesar’s response is pretty typical of many business owners – attack the critic instead of addressing the problems. Given Tesar threw the Twenty Rules of Social Media – which apply to businesses as much as social media – out the window, he was lucky not to find his reaction backfiring horribly on him.

What business owners have to understand is that you will get criticism, unfortunately most of it you will never know about as unhappy customers tell their friends and relatives.

If you get the opportunity to hear that criticism, then you have the opportunity to fix the problem.

This is something business owners need to understand about review sites and social media; it’s an opportunity to get some honest feedback about how things are going.

So start listening to what your customers are saying online and stop being so defensive.

Small business’ essential online ingredient

The story of Rene Bertagna and the Serbian Lion illustrates how operators in the hospitality industry need to be on top of their listings and online presence.

A Virginian restaurant, the Serbian Lion, went out of business because its Google Places listing was hacked, reports Wired.

The proprietor of the Serbian Lion, Rene Bertagna, wasn’t aware his online listing showed the restaurant as being closed on weekends and as a result customers stopped showing up, he alleges in a law suit against Google.

As a result of result of the drop in earnings, the restaurant entered a death spiral of falling service standards, declining customers and further cuts until the place closed down.

While it’s difficult to judge how true Bertagna’s claim is – it’s quite possible the listing was a mistake by Google’s data scrapers or an oversight by a customer putting the data into the services – the story does illustrate how important getting the correct information into online services like Google Places, Microsoft Bing and Yelp.

Bertagna himself appears to be a classic case of roadkill on the information superhighway with his claims not to be a computer or internet user.

Bertagna immigrated to the U.S. from northern Italy when he was young. He’s 74 now, and, he says, doesn’t own a computer—he’d heard of the Internet and Google but used neither. Suddenly, a technological revolution of which he was only dimly aware was killing his business. His accountant phoned Google and in an attempt to change the listing, but got nowhere. Bertagna eventually hired an Internet consultant who took control of the Google Places listing and fixed the bad information—a relatively simple process.

The sad tale of Rene Bertagna and the Serbian Lion illustrates just how important it is for operators in the hospitality industry to be on top of their listings and online presence. This is where the customers are.

Sadly, this story isn’t news – that customers are using the web to find local businesses and read reviews of neighbourhood establishments has been the case for a decade, the move to mobile has been obvious for over five years.

For all local businesses, it’s a core responsibility to make sure online listings are correct along with having an up to date website. If you don’t, you only have yourself to blame if the customers don’t show up.

Revisiting the Lipstick effect

How real is the lipstick effect? The Irish experience says it’s complex.

During the recession much was made about the ‘lipstick effect’ – the idea some businesses and products would survive because they’re little luxuries that cash strapped consumers will spend on while scrimping and saving in other areas.

Some of those areas are ladies’ cosmetics (lipstick), chocolate, movies and coffee shops. All of them offering small pleasures for a few dollars.

It’s a theory I’ve always been sceptical of and an episode of the BBC’s World Of Business where Peter Day travels to Cork to see how Ireland’s second city is recovering from the great recession illustrates the reality is a lot more complex than the theory suggests.

“We really struggled to keep alive,” Claire Nash of Nash 19 restaurant says in her interview with Day on her business experience during the recession.

“My turnover just absolutely took a spiralling tumble and it wasn’t that the customer weren’t coming in – those that had lost their jobs weren’t coming in – but those that hadn’t lost their jobs were really hurting and they were very careful with their spend.

“So they started using us as a treat, which was a model I never wanted to enter into but we weathered the storm.”

It can be argued that Claire survived because of the lipstick effect – she kept enough customers to survive – but it was tough and had she taken out the loans offered to her during the boom it’s unlikely her restaurant would have survived.

The key point though is the lipstick effect turned out to be a very different, and much less lucrative business, for Claire and other businesses in Cork.

So assuming a business will remained unscathed because of the assumption the lipstick effect is a big risk, if that’s the plan then Sequoia Capital’s infamous Powerpoint of Doom comes to mind.

While the presentation was aimed at tech companies and investors, it’s a good overview of how the Global Financial Crisis happened and Slide 49 – Survival of the Quickest – is probably the best lesson for any business: Act fast to adapt.

The lipstick theory is a nice way to justify unsustainable business models, particularly those that rely on consumer spending, in the face of a recession but the assumption spending will remain the same as customers will seek little luxuries is deeply flawed.

A business that doesn’t respond quickly to changed circumstances and reduced spending is one that might not survive a downturn.

Peter Day’s Cork story is a good listen on how Ireland and Cork have weathered the global financial crisis, the main question from the piece is how much have the Irish and the rest of the world learned from the mistakes of the boom years at the start of the 21st Century.

Shops of doom

Some locations are the kiss of death of businesses.

“Location, location, location” is the mantra for real estate investors and property speculators, that rule is just as true for those setting up a shop or cafe.

When you pay attention to the retail strips or malls in your suburbs you’ll notice how some locations are doomed to fail.

The featured picture in this post is what should be a good location in the centre of a dining strip in an affluent Sydney suburb. Just fifty metres either side of the premises are successful and long running cafes.

However this spot has had five different business fail in the last three years and in the past decade hasn’t had a single stable tenant.

The question is what causes this? Is it because the landlord’s are greedy?

In some cases it is, the featured premises had a stable tenant in a very nice and well priced fish restaurant for many years. When the landlord jacked up the rent, the seafood cafe moved out and the place has struggled ever since.

Something many people have mentioned to me over the years is how difficult they find it to negotiate on price with landlords over commercial space with the owners very reluctant to budge on rents.

Often, the letting agents are prepared to throw in sweeteners like fitout costs, rental holidays or paying utilities but it’s very rare that the headline rent will be negotiated down.

Part of this could be due to the properties being valued as a multiple of their monthly rents; so if the leasing rate falls, so too does the property value which is bad news for the landlord and their bank.

When landlords get too greedy properties lie vacant for a long time. A good example is nearby to the featured property.

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The bike shop that occupied this unit for about 12 months moved out over two years ago and before that it had been vacant for a long time. Despite being on a busy commuter strip in an affluent suburb, it’s a lousy location with poor visibility, truly awful parking and lousy amenities.

In a genuine free market the rent should fall until a business that can operate in such a low turnover location can afford it, that no entrepreneur can make the numbers work indicates the asking price is too high.

Although even the cheapest rents won’t help a truly blighted location which is why it might be a good idea to ask around the local shops and residents to see how a location has performed before signing that lease.

It would be a shame to doom your business because of a lousy choice of location.

Commoditising cafe Wi-Fi

Over the past decade the idea of offering Wi-Fi internet connections to customers has become standard in the hospitality industry, today it’s pretty well a commodity.

Over the past decade the idea of offering Wi-Fi internet connections to customers has become standard in the hospitality industry, today it’s pretty well a commodity.

Not so long ago it was difficult to find a cafe that offered Wi-Fi and many of those that did either charged for it or were part of a provider’s networks that you had to be a member of.

Today, Wi-Fi has become pretty standard in cafes and places like airport terminals although interestingly the hotel industry has been slow to adopt it.

In the hotel industry a perverse rule of thumb seems to apply that the more expensive the property is, the pricier internet access will be as backpackers hostels invariable have free Wi-Fi while six star hotels charge anything up toe $30 a day for a connection.

While the hotel industry still has to be dragged into the 21st Century on this front, cafes seem to have reached a point where having Wi-Fi is no longer a commercial advantage but not having free internet is now a distinct disadvantage.

This was the point made by Nicholas Carr in his 2003 essay IT Doesn’t Matter where he suggested that computers, and other ‘infrastructural technologies’, don’t offer a competitive advantage once they are widely adopted.

For a brief period, as they are being built into the infrastructure of commerce, these “infrastructural technologies,” as I call them, open opportunities for forward-looking companies to gain strong competitive advantages. But as their availability increases and their cost decreases – as they become ubiquitous – they become commodity inputs. From a strategic standpoint, they become invisible; they no longer matter.

Carr’s proposition also implies that businesses who don’t adopt these technologies once they’ve become widespread risk being irrelevant and marginalised.

For cafes, this means that customers will be ignoring them unless they do offer Wi-Fi and it will be another cost of doing business for the proprietors of coffee shops.

Which begs the question of how do cafes differentiate themselves.

Perhaps the answer lies in the dog bowl shown in the photo, making a venue pet, or child, friendly may be one way to attract customers.

One thing’s for sure, just having good coffee and tea might not be enough to cut it in the future.

Solomon Lew and Australia’s perfect storm

Australia’s retail leaders are helpless in the face of change they don’t understand, the rest of the nation faces the same problem.

One of Australia’s leading retailers, Solomon Lew, joined the conga line of business whiners this week with complaints that the recently departed Labor government had been bad for his industry.

Yesterday I posted an interview with Susan Olivier of Dassault Systemes about how the retail and fashion industries – Solomon Lew’s businesses – are being radically changed by technology and changing consumer behaviour.

Lew, along with most Australian retailers, has completely missed these changes and instead remained focused on their 1980s model of screwing down suppliers while charging customers high prices for poor goods and substandard service.

Now that 1980s business model has come to an end Lew and his other retailers like David Jones’ Paul Zahra, Myer’s Bernie Brookes and, most vocal of all, Gerry Harvey bleat about government taxes, high labour rates and almost anything else apart from the obvious factors they can fix themselves.

Bigger storms ahead

Along with the two factors Olivier identified, there’s two much bigger factors threatening Australian retail – the tapping out of the credit boom and the aging population.

The aging population is simple, consumer tastes are changing as the population ages and the need for conspicuous consumption and the latest fashions tapers off as one gets older. The demographic boom of the late Twentieth Century is over.

More immediate though is the tapping out of the credit boom, since the Global Financial Crisis Australians have swung around to be net savers which immediately pulls a large chunk out of the discretionary consumer spending pie which had kept the retail industry ticking along through the 1980s and 90s.

Another aspect is the end of the home ATM – while Australian Exceptionalists deny this happened down under, it certainly did as banks sought to ‘liberate’ the equity householder had locked in their properties. This too fuelled the credit boom.

Perversely we may be seeing the home ATM receiving a reprieve as Australian property prices accelerate from their already bubble-like levels, however that short term sugar hit for retailers and the economy is only creating bigger problems for the country’s merchants.

Funding an uncompetitive economy

Contrary to the bleating of Australian retailers, the biggest problem facing the sector is the nation’s high rents and property prices.

For consumers, those huge rents and huge mortgages take money that could otherwise be buying more consumer goods, at the same time retailers are being slugged by some of the highest rents in the world, pushing up their costs and reducing competitiveness.

That lack of competitiveness is affecting all parts of the Australian economy, particularly tourism, and the retail industry isn’t immune to those forces.

Anyone who visits an Australian eating establishment will have experienced this, personally I had another experience last night at a pub that charged $4 (3.70 US) for a soda water.

This wasn’t a trendy downtown bar but a pub in a lower middle class suburb with two overworked and under trained young bar staff. During the three hours there, our table of six was cleared once.

no-table-service-in-australian-business.jpg

Swiss prices coupled with service that would be barely acceptable in a 1970s outback Queensland roadhouse is not the formula for a successful economy.

The business challenge

Which brings us back to Solomon Lew’s whinge about the government, Sol handily overlooks the previous government’s  stimulus packages which kept the nation out of recession and put money straight into his and other retailers’ pockets.

There’s a lesson there for the Australian Labor Party that the tweedle-dum, tweedle-dumber strategy of offering near identical corporate and middle class welfare policies to the Liberal Party is not going to win you friends with the nation’s business sector and its entitled leaders.

For the incoming Liberal government, it is faced with the challenge of making Australia a competitive, high-cost economy along the lines of Japan, Switzerland or Germany.

It’s hard to be optimistic about the Abbott government meeting this challenge given the bulk of its ministers are holdovers from the previous Howard Liberal government that was largely responsible for Australia flunking the transition to being a high cost economy along with institutionalising a middle class welfare culture into Australian society.

Even if Abbott does genuinely attempt to address Australia’s lack of competitiveness, he can be sure he will get absolutely no help from the whingeing captains of the nation’s industries, as Solomon Lew has shown.

While Solomon Lew and the Australian managerial class struggle with their perfect storms of economic, demographic and technological change, the nation also faces those headwinds.

Hopefully for Australia there are capable leaders who can navigate those storm waiting to take the helm.

Coping with Generation LuXurY

Starwood Hotel’s Phil McAveety describes how tech will help hotel understand a new generation of customers.

Speaking at the recent ADMA Global Summit in Sydney, Starwood Hotel’s Phil McAveety described Generation LuXury – the changing hospitality expectations of Gen X and Ys.

McAveety sees the new generation of travellers as being more diverse, younger, female and increasingly from emerging economies making them very different from the middle aged Caucasian male from Europe or North America which seems to be the focus of most of the hospitality industry.

The lessons from McAveety’s presentation weren’t just for hotels, much of his message applies as to almost every other business sector.

3D printing featured heavily, with McAveetry seeing the technology as delivering the personalised experiences demanded by Generation LuXurY, as an example he cited a concierge being able to create a pair of running shoes for a guest in exactly the size and style required for a guest.

Big Data played a role too with McAveety illustrating how hotel managers used to watch for important, valued guests with hidden windows letting them see who was checking into their establishment, a role that’s now carried out by Big Data and social media.

McAveety though had a warning about social media in the risks of giving away business intelligence and intellectual property to the services.

The big risk though is in technology itself – that hotels treat it as an end in itself instead of tools to deliver better experiences to guests.

“It’s not about tech,” warns McAveety. “If so, we are going to lose.”

That’s a lesson all industries need to heed, that technology is a means to the end of delivering better products to customers. Understanding what Generation LuXurY perceive as a better product is one of those uses for tech.

Hotels and 3D printing

Technologies like 3D printing will change the hotel, locksmiths and other industries in ways we don’t expect

One of ADMA Forum’s second day speakers, Phil McAveety, EVP of Starwood Hotels, had a look at the hotel of the near future.

In Phil’s view, the key to success in the hotel business lies in providing in a unique guest experience as the world’s middle classes explode.

The role of the 3D printers in the hotel experience where guests can order a pair of sneakers or swimming goggles to be printed up when they’ve forgotten their own is one of Phil’s fascinating views on how technology will change the hospitality industry.

Its a shame that most hotels have old style door keys, All Things D looks at a start up called KeyMe that stores details about door keys on the cloud which customers can download 3D printing files.

These two examples illustrate just how a technology like 3D printing will change industries.

Cheap coffee and the changing service sector

The rise of cheap automated coffee machines in service stations and convenience stores shows how the assumptions about the service economy are being challenged.

I noticed the queues one morning when calling into the local service station to grab a carton of milk at 5am.

There was a line of tradesmen out the door waiting to buy a $1 self serve coffee. Freshly ground with your choice of espresso, latte or cappuccino.

No messing around, no being patronised by snobby barista – just a cheap, decent quality cup of coffee.

For the last few years these machines have been popping up in convenience stores and service stations, freshly grinding beans to order and delivering a reasonable cup of coffee for a dollar or two.

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Cheap coffee at the local convenience store

None of the machine made cups will beat a coffee made by a good barista, but are half or a third of the price being charged by many cafes whose product often isn’t much better (and sometimes worse) than that made by the machines.

With the rise of the service economy in the 1970s it was assumed employment would move from factories to jobs like baristas and serving in cafes, now we’re seeing automation taking over those jobs as well.

The 1970s assumption that the service industries would become the mainstay of the economy turned out to be true with over two thirds of the workforces in countries like the US, UK and Australian employed in them them by the end of the Twentieth Century.

Now industries are restructuring again and the assumptions that worked well for the last fifty years are being challenged by automation and increased outsourcing.

The idea we could build an economy based upon us all making coffee and waiting tables for each other was always problematic and so it is proving to be.

It’s worth thinking about the opportunities this presents for your business.